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Thai Black Rice and Coconut Pudding

Cook Time:

50 - 60 minutes


5 – 6 people

Thai Black Rice and Coconut Pudding

2 mugs (large coffee cups) of black rice
3 tins of coconut milk (the creamier the better)
Contents of 2 cardamom pods
A pinch of salt

You need to begin preparing this dish either in the morning or preferably the night before you want to cook and serve. Measure out 2 mugs (coffee cups) of black rice into a saucepan, add a pinch of salt then cover with cold water and leave to soak.

When you are ready to cook the rice, drain the water thoroughly by placing the rice in a sieve. Place the saucepan back on your hob and add the coconut milk. Bring the coconut milk to the boil and add the contents of the cardamom pods then the rice. Mix thoroughly and reduce the heat so the rice simmers lightly. Cook until the rice is soft and has absorbed the coconut milk, around one hour, ensuring you regularly stir so it does not burn on the bottom of the pan. Once the rice is soft and has absorbed nearly all of the coconut milk serve into small bowls.

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